Description
This One-Pan Mexican Beef and Rice Skillet is a quick, bold, and hearty weeknight meal made with seasoned ground beef, fluffy rice, zesty tomatoes, and melty cheese—all in just one skillet. Packed with flavor and easy to clean up, it’s perfect for busy nights or simple meal prep.
Ingredients
- 1 lb ground beef
- 1 yellow onion, chopped
- 2–3 cloves garlic, minced
- 1 cup long grain white rice
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
- 2 cups beef broth or water
- 1 tbsp tomato paste (optional)
- 2 tbsp taco seasoning (or mix of cumin, chili powder, paprika, oregano)
- Salt and pepper, to taste
- 1 cup shredded cheddar or Mexican blend cheese
- Fresh cilantro or green onions, for garnish
Instructions
- In a large skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Add chopped onion and garlic; cook for 2–3 minutes until softened.
- Stir in rice, taco seasoning, diced tomatoes, tomato paste (if using), and broth. Mix well.
- Bring to a simmer, then reduce heat to low. Cover and cook for 18–20 minutes, or until rice is tender and liquid is absorbed.
- Uncover and sprinkle cheese on top. Cover again for a few minutes until cheese is melted.
- Garnish with cilantro or green onions and serve hot.
Notes
- Add black beans, corn, or jalapeños for variety.
- Substitute ground turkey or chicken for a lighter version.
- Make it vegetarian by omitting beef and doubling beans and veggies.
- Add salsa or extra broth if you prefer a saucier texture.
- Use brown rice with additional broth and extended cook time.
